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smithjlo .: "I did make a few alterations. I used less flour a…" Read More
7Ingredients
35Minutes
190Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 1/4 cups all purpose flour
- 1 cup yellow corn meal
- 2/3 cup granulated sugar
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 1/4 cups unsweetened almond milk
- 1/3 cup canola oil
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Directions
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium330mg14% |
Potassium35mg1% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber<1g4% |
Sugars11g |
Vitamin A2% |
Vitamin C |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(19)
smithjlo . 19 days ago
I did make a few alterations. I used less flour and I only added 3 tbsp of sugar as I didn’t want my cornbread cake tasting. Overall, this recipe is pretty solid.
Jason Munk 2 years ago
Overall the flavor was close but not traditional. The texture was great, dense but fluffy. This recipe has me motivated to keep searching for the right recipe.
G. Zachary Wright 3 years ago
Fluffy deliciousness, chock full of flavor. Recipes like this make you wonder why people think vegan cooking can be anything but superb.
Elizabet Plumaj 3 years ago
Needs more cornmeal but it’s pretty okay! Tbh I prefer a savory cornmeal but this was fun to try
Andrew 3 years ago
I’ve made a few vegan cornbreads, and I think this might be my favorite. I used slightly less sugar, and only had vegetable oil instead of canola, but otherwise followed the recipe.
Lakecia A. 3 years ago
It turned out good but the next time I will use more cornmeal. The texture was cake like. I like more of a cornmeal taste.
Betz 4 years ago
this is really great cornbread. really nice texture. not dense or dry at all. next time i’m going to add jalapeños, bell peppers, or fresh corn.
Chris H. 4 years ago
This turned out great. Had it with some maple syrup butter and that really hit the spot. Replaced oil with applesauce and seemed to work just fine. Took a bit over 30 minutes to finish. Used 1/2 cup of coconut sugar and I think the sweetness was just right. Not too much and then with the maple butter that gave it a little bit more. Seemed as if it needed more cornmeal, but otherwise great
Rightup Y. 4 years ago
Great recipe. Would recommend not using corse corn meal and cooking 2-5 minutes longer than the recipe for fully cooked product.
Disa Marnesdottr 4 years ago
So pleased. Just so very pleased. This is honest-to-goodness cornbread. If I didn't say it was vegan, nobody would ever know.
Ellie Sixkiller 4 years ago
Really great recipe! I added some corn kernels and diced jalepenos for an extra kick though!
Kay 4 years ago
Supper easy and delicious to make and the non vegans didn’t even notice the difference which is always a pulse
Janney 5 years ago
I made this to accompany Mayocoba beans. My husband and I both liked the cornbread although we both thought it was too sweet. I'll make it again but next time with about 1/2 the sugar.
Amanda 5 years ago
I was uncertain how this would turn out because I used Pea milk instead of Almond milk (it’s sweeter). When I made the mix it was like cement, but I added more milk and made it creamy enough to put in the pan. I crossed my fingers and put it in for 20 min at 400 and it came out PERFECT!!! It was so moist (and I hate that word, but no other word describes it) and delicious! Even my meat and dairy eating parents loved it!!! Definitely a recipe to save and use again!!